• Recipes
Tomato and Egg Stir-Fry

Just like mom used to make, with a twist! The addition of doubanjiang turns your classic tomato and egg stir-fry into a spicy, delicious meal.

  • Serves: 2
  • Prep Time: 10 min
  • Cook Time: 10 min
Nutrition Facts
4 ½ tsp ( 2.5 mL ) 4 1 1/2 tbsp ( 25 mL ) 1 tbsp ( 15 mL ) 2 tbsp ( 30 mL ) 1 tsp ( 5 mL )
ripe tomatoes Salt eggs sesame oil doubanjiang chopped garlic sugar
Step 1
Cut tomatoes into 1-inch (2.5 cm) pieces and place the juice, seeds, core and salt into a fine mesh sieve over a bowl to collect the juice but not the seeds.

Step 2
Whisk the tomato juice with the eggs.

Step 3
In a wok pan, heat sesame oil.

Step 4
Add doubanjiang and garlic and sauté until garlic is golden brown.

Step 5
Add egg and tomato juice mixture and stir-fry.

Step 6
Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.